Bergwater has approximately 2500 olive trees consisting of Mission and Frontoio cultivars.

Our olives and olive oil are produced from hand-picked and sorted holistically grown olives.

Ingredients

1 cup (175g) pitted kalamata olives

4 anchovy fillets, drained on paper towel, coarsely chopped

1 tbs drained capers

1 garlic clove, finely chopped

1/4 cup (60ml) extra virgin olive oil, plus extra

Step 1

Place the olives, anchovy, capers and garlic in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).

Step 2

With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.

Step 3

Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidization).